San Diego, California – 6 April 2017 –
Sharing Executive Chef Jorge Murrieta and state-of-the-art meeting spaces, Residence Inn San Diego Downtown/Bayfront and SpringHill Suites San Diego Downtown/Bayfront offer sophisticated event venues and services at one of the city’s newest waterfront properties just minutes from downtown.
Brought up in Chula Vista, California, just 10 miles from the property, Murrieta was first introduced to the restaurant world when he was only five years old through his family’s restaurant, Mariscos Mazatlan. When he was 24, he joined the culinary program at the Art Institute of California-San Diego, which catapulted him into a career throughout the area. Before transferring to the dual-Marriott property at its opening in 2016, Murrieta worked for five years at Marriott Marquis San Diego Marina where he worked under the tutelage of Aron Schwartz and was promoted to F&B supervisor after serving as a lead cook. Although trained from a young age with family recipes from Mexico, Murrieta has an affinity for Mediterranean flavors and some of his favorite items on the hotel’s current menu include slowly braised lamb, savory sea bass and Moroccan-spiced couscous.
With over 11,000 square feet of indoor and outdoor event space, the property can accommodate up to 120 for a banquet and 225 for an outdoor reception. The Ted Williams Room is the largest indoor venue, and the Bayview Terrace offers inspiring views of the USS Midway and panoramic views of the San Diego Bay, setting the scene for unforgettable gatherings with friends, family or colleagues. In addition to creative catering selections, meeting planners can take advantage of high-speed Wi-Fi and specialty lighting services to reflect the mood of unique celebrations.